Oh, Good Larb

Waves of heat ripple across the surface of the wok, a thin layer of oil shimmering in the late afternoon sun. Power dial turned up all the way to 10, intense heat emanated from the stove, setting a controlled conflagration ablaze right within reach. With one fell swoop, our fearless culinary guide and adept chef sent verdant handfuls of tender green vegetables flying, sizzling violently against the carbon steel, instantly searing upon contact. One minute later, the meal was served; blink and you’d miss the whole show.

The beauty of larb, otherwise written as laab, lahb, larp, laap, or lahp and prepared just as many different ways, is that it comes together in a flash, even if you don’t have the same kitchen confidence as bay area food guru Philip Gelb. Under his guidance, I encountered my favorite version of this Laotian and Thai dish, lightly charred by the kiss of the wok and brilliantly perfumed with a bouquet of fresh herbs and spices. Stunningly simple in composition yet impossibly complex in flavor, every bite was a new revelation. It’s the kind of combination that can never get boring, offering a fresh experience with every mouthful, and opportunities for different variations with every passing season.

Over the years, I’ve enjoyed many riffs on this timeless theme, sometimes with a delightful discovery of tender green asparagus or the unmistakable umami of chopped mushrooms sprinkled throughout. Even in the heat of summer, that man-made inferno is short lived, smoldering on only in flavor, and tempered by the cooling foil of crisp lettuce cups for serving. It’s well worth that fleeting moment in the fire.

Yield: Makes 2 - 3 Servings

Tempeh Larb

Tempeh Larb

Larb, a classic Thai and Laotian dish, is a snap to make plant-based. Tempeh is lightly charred by the kiss of the wok and brilliantly perfumed with a bouquet of fresh herbs and spices. Wrap it all up in tender lettuce cups for the perfect cool, crisp bite.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 Tablespoons Raw Brown Rice
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Palm Sugar or Coconut Sugar
  • 1/4 Cup Lime Juice
  • 8 Ounces Tempeh, Cut into 1/4-Inch Cubes
  • Oil for Frying
  • 2 Tablespoons Coconut Oil
  • 1 Stalk Fresh Lemongrass, Minced
  • 4 Cloves Garlic, Minced
  • 3 Teaspoons Ginger, Minced
  • 1 – 10 Thai Chilies, Minced
  • 1/2 Cup Green Peas, Fresh or Frozen
  • 1/2 Medium Red Onion, Diced
  • 1/4 Cup Fresh Thai Basil, Chopped
  • 1/4 Cup Fresh Mint, Chopped
  • 1/4 Cup Fresh Italian Basil, Chopped
  • 1/4 Cup Fresh Cilantro, Chopped
  • Crisp Lettuce Leaves, Such as Romaine or Bibb Lettuce, to Serve

Instructions

  1. In a hot frying pan over medium-low heat, dry toast the raw rice. Shake the pan continuously for 2 minutes until the rice smells nutty. Transfer to a mortar and pestle and crush it until it’s powdery. Set aside.
  2. Combine the soy sauce, palm sugar, and lime juice and set aside.
  3. Deep fry the tempeh until crisp and golden brown. Set side.
  4. Place the coconut oil in a hot wok. Add the lemongrass, garlic, ginger, and as many chilies as you like. Stir-fry for 30 seconds. Add the peas and onion and stir-fry for another minute. Add all of the fresh herbs and cook for only 10 seconds before add the soy sauce mixture. Give it just 1 more minute on the stove before turning off the heat.
  5. Add the toasted rice powder and fried tempeh and stir everything together. Serve with lettuce leaves and let diners wrap parcels of larb with the lettuce.

Notes

By Chef Philip Gelb of Sound & Savor

Recommended Products

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Nutrition Information:

Yield:

3

Serving Size:

1

Amount Per Serving: Calories: 476Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 948mgCarbohydrates: 46gFiber: 4gSugar: 17gProtein: 21g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

 

Smoke and Mirrors

Cascading down the hills and clouding city streets, this was not the usual fog rolling in from the bay. This was smoke, thick and acrid, obscuring our vision, tearing at our throats. Fires burned just beyond eye shot, but the devastation knew no bounds. We all felt the pain of a hundred thousand trees incinerated in an afternoon, reduced to ash and deposited without ceremony upon cars and buildings miles away, like a deathly snow in the summertime blaze.

Escape from this unseen monster is impossible; it hunts you, haunts you through homes and offices. It lingers in the stale air underground across BART tracks. It condenses inside closed windows. It stays within your lungs long after you exhale. It suffocates from the outside in, and the inside out.

This is not a dystopian vision of the future. This living hell is the new normal.

2018 California Wildfires

Schmear Campaign

Whoever first looked at a cashew and thought, “Hey, I think this could taste like cheese!” deserves some kind of gold medal, if not a Nobel Peace Prize. Though this tropical nut has quickly been adopted as the staple ingredient to many dairy-free delights, it truly shines brightest when blended to a creamy consistency and inoculated with savory cultures. Something about the fermentation process brings out all the best flavors, not to mention the probiotic benefits, locked away inside those unassuming beige kernels. Recipes have flooded cookbooks both print and digital within the span of just a few years, and you don’t have to look very far to find evidence on the grocery store shelves, too. Just take the new line of schmears from NuCulture for example.

Based in the Columbia River Gorge region of Oregon, I was lucky enough to stumble upon these fresh blends while visiting Seattle for the VegFest this past spring. Availability is still limited, but growing at a steady clip, as more savvy consumers catch on and get hooked. Very rich and buttery, each flavorful option is so much more than just plain pureed cashews.

Garden Herb is the best entry point for the uninitiated; think of it as an upgraded cream cheese, simply begging for a bagel. Scallions take the lead here, bringing onion flavor to the fore, while gentle notes of parsley, thyme, and oregano play backup in perfect harmony. For whatever reason, it’s the thickest of the three, making it less of a contender as a silky smooth dip, but still perfectly creamy and spreadable.

On the other hand, to all you nostalgic southerners out there, your pitch-perfect pimento cheese dip dupe has arrived. Paprika Pimento bears a mild kiss of red bell peppers, lending a gentle warmth without a bite. An irresistible savory spread with subtle, balanced sweetness, it was the first to disappear when the snacks hit the table.

If you like it hot, though, Bacony Chipotle has your number. Beware that it’s not a treat for the meek! This one is packing serious heat. It starts with a smoldering, smoky, meaty flavor but quickly progresses into a blazing finish. The fire definitely builds as you eat, which can catch up quickly if you’re a serial snacker, unprepared to face the flame.

For all you keeping score at home, mark this one down as yet another win for cashews. Though currently a regional specialty, I hope that the love of this nutty schmear will continue to spread through all 50 states soon, and beyond.

Naan-Sense

Salads aren’t just wilted leafy greens and tired, limp carrot sticks. Stunningly diverse once you peel back that initial concept, it’s difficult to pin down one concise definition of the concept to encompass all of the culinary possibilities. Salads are most frequently thought of as chilled dishes, but they can also be served warm. Though generally the healthier option on the table, some salads can be real gut bombs. Heck, if you can call something with cookies in it a “salad,” then you, too, can be anything you set your mind to.

Today, while I have less lofty aspirations in mind, the results are no less impressive. Simultaneously inspired by the glorious fresh tomatoes and cucumbers at the farmers market and exhausted by the idea of the labor of real cooking, salads are given high priority in my daily diet on hot summer days. All I want is something fresh and satisfying I can cobble together out of the contents of my fridge with an absolute minimal commitment to genuine cooking. Toasting bread, sure, I can handle that, but all the rest feels like too much work after a full shift and long commute.

Unsurprisingly, this has led to some truly questionable salads. Nothing is off limits; cooked grains, nuts, fruit, vegetables are all fair game of course, but what about that loaf of bread sitting on the counter, growing more stale by the hour? Well, why not? There’s a long tradition of thrifty Italians inventing imaginative twists on panzanella, so that only stretches the imagination for the uninitiated. Expanding on that carb-based formula, consider the pita and all it does for fattoush over in the middle east. Thus, it stands to reason, naan should be a perfectly acceptable ingredient in this formula as well, right?

Garlic naan, a thing of beauty in and of itself, seems almost too good to sacrifice to the salad bowl. Chewy, tender slabs of gluten rich oil and pungent minced garlic, is a sadly rare treat to find in ready-made vegan form. Typically prepared with yogurt and or ghee (butter,) it’s one of the few Indian staples firmly off limits for the lactose intolerant among us. Now that California Lavash has expanded its range to include a completely dairy-free rendition, nothing is out of bounds. I’m tempted to bring a package with me even when eating out at top Indian restaurants, but resist the urge by doubling down on my naan consumption at home instead.

It was only a matter of time before I found a way to shovel this glorious flatbread into my mouth by the forkful. Lightly toasting it to a crisp exterior and bestowing it with a golden curry dressing, this is a combination I could eat on repeat all summer long, and well beyond. Feel free to expand upon the vegetable inclusions based on what you have available, or go crazy with your own creative add-ins. As we’ve established, a salad is anything you want it to be, if you just believe in it.

Yield: Makes 2 – 3 Entree Servings; 4 – 6 Side Servings

Curried Naan Panzanella

Curried Naan Panzanella

Lightly toasting chewy naan bread to a crisp exterior and bestowing it with a golden
curry dressing, this combination is unbeatable for summertime savoring, and well beyond. Feel free to expand upon the vegetable inclusions based on what you have available, or go crazy with your own creative add-ins.

Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 15 minutes
Total Time 40 minutes

Ingredients

  • 1/2 Pound (1 Pint) Cherry or Grape Tomatoes, Halved
  • 1/2 English Cucumber, Quartered and Sliced
  • 1/2 Teaspoon Salt, Divided
  • 5 – 6 Ounces (1 Pieces) Garlic Naan Bread, Cut into 1-Inch Squares
  • 2 1/2 Tablespoons Olive Oil, Divided
  • 1 Tablespoon Lime Juice
  • 1 Tablespoon Tahini
  • 1 Teaspoon Madras Curry Powder
  • 1/8 Teaspoon Ground Black Pepper
  • 1 Cup Cooked Chickpeas
  • 1/4 Cup Fresh Cilantro, Roughly Chopped

Instructions

  1. Begin by tossing the sliced tomatoes and cucumbers with half of the
    salt. Set aside for about 15 minutes to draw out some of the excess
    liquid. Drain the extra water they’ve given off before proceeding.
  2. Meanwhile, combine the sliced naan with 1/2 tablespoon of oil and
    spread the pieces out in an even layer on a baking sheet. Run under the
    broiler in your oven set to high for 10 – 15 minutes, until toasted
    golden brown and crisp.
  3. Simply whisk together the remaining oil, lime juice, tahini, curry
    powder, black pepper, and remaining salt to create the dressing. Toss
    everything into a large bowl, including the drained vegetables, toasted
    bread, dressing, chickpeas, and cilantro, and mix well to combine. Serve
    immediately; this salad doesn’t keep well once dressed as the naan will
    begin to get soggy.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 376Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 599mgCarbohydrates: 55gFiber: 4gSugar: 5gProtein: 12g

When Health Care is Self-Care

Staring straight ahead with unfocused eyes, an expression of abject terror plastered across my face, the urge to escape grew stronger with every passing minute. A dozen other deliberate prisoners shared my plight, but none seemed nearly as disturbed by the situation. Hands shaky, shallow breaths failed to fill lungs, while a vague buzzing began to resound within my head. For a general well visit, I did not feel very well at all.

Call it classic white coat syndrome or iatrophobia because the symptoms are impossible to deny. I am absolutely terrified of doctors, to the point that merely dialing the phone to arrange an appointment is liable to send me into a full-blown panic attack. No matter how sick I may feel, no matter how dire physical evidence, there is always a good reason why it doesn’t warrant professional medical attention. Unless I was actively dying, it would not be a reasonable option to seek further intervention, and even then I might give it a 50/50 chance.

As you can imagine, many years tend to pass between checkups. Rarely afflicted by anything more serious than a head cold once a year, if that, there’s been no reason to reconsider this routine anyhow. I can’t say that the lack of objective evidence of overall well-being hasn’t bothered me, though. How accurate is my own self-assessment? How do I know that I’m taking the right supplements, at the right dosage, from prime sources? There’s no nutrient you can’t get from a vegan lifestyle, but conflicting nutritional advice makes it an onerous task to plot out a healthy diet on any level.

That’s why, despite my intense anxiety, I was quite excited to find the Vegan Nutritional Maintenance Panel offered by Health Labs. An independent service that needs no primary care physician nor medical insurance, available at over 4,500 labs nationwide, the range of potential tests is staggering, covering more wellness concerns than I thought could be addressed without more invasive measures.

Stunningly, the worst part of the whole experience was just waiting to be seen at my local clinic, which was one of three I could walk to from my home. After presenting a photo ID, I had my blood drawn in under 5 minutes, no pain, no bruising, no problems. It seemed implausibly easy, in sharp contrast to the mountains of paperwork required for even a vehicle’s emissions testing. Still eager to make a quick getaway, I made a break for the door, nonetheless dubious of the whole process.

Two small miracles resulted almost immediately, the first of which being that it was actually immediate. After submitting my blood samples on a Friday, I got back the results on Monday morning. Given the snail’s pace at which such highly regulated exams typically proceed, how is that even possible? Then, to my immense relief and mild surprise, after so much worry, my vitamin levels for the 11 most common deficiencies in a vegan diet were all within optimal range. Every. Last. One.

Having that peace of mind is priceless, and to anyone else even moderately curious about their own nutritional intake for any reason, I can’t recommend this service highly enough. Whether you add  Famous Nutrition supplements or get all of your vitamins directly from food, it’s incredibly challenging to strike the proper balance. There’s no need to go it alone or feel like you’re hunting for answers in the dark; after getting your results, you can even get a personal consultation to help make sense of the numbers.

In the quest for personal health, just knowing your baseline is half the battle. After all, you can only improve upon something if you’re aware of it in the first place.

Many thanks to Health Labs for making this post possible.

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